Exploring the Nutritional Superiority and History of Organic Chia Seeds (Salvia Hispanica L).

Are Our Chia Seeds Grown Organically? YES Click here for a full , 9-page repoort in PDF format. If you would like a printed copy, please contact us vua e-mail. There is a shipping and handling charge for this service.

Bill Cooper

Fresh Chia Seeds are a rich source of calcium and hydrophilic colloids.

Chia Seeds (Salvia Hispanica L) contain five times the calcium of whole milk. In 2 ounces of Chia Seeds, these are an average of 600 milligrams of calcium, In 2 ounces of whole milk, there are about 120 milligrams of calcium. Chia Seeds are also high in Boron, a mineral needed to digest calcium which helps to increase bone strength. Ask you dairy how much Boron there is in the milk you are buying.

Hydrophilic colloids, (a watery, gelatinous, glue-like substance) form the underlying elements of all living cells. The importance of this fact cannot be over emphasized. Chia Seeds posse the property of readily taking up and giving off the substances essential to cell life. The precipitation (destruction) of hydrophilic colloids brought about during food processing can be a major factor in causing cell death.

Another important feature of Chia Seeds is their ability to hold up to twelve times their weight in water. This ability to hold on to this much water offers a person the ability to prolong hydration. Fluids and electrolytes provide the environment that supports the life of all the body's cells. The Chia Seeds concentration and composition are regulated, by the abundance of soluble fiber, to remain as constant as possible. With Chia seeds, you also retain moisture; regulate (bowel movements) more efficiently; and the bodies absorption of nutrients and body fluids is constant. Because there is a greater efficiency in the utilization of body fluids, the electrolyte balance is maintained.

Example: Fluid and electrolyte imbalance occur when large amounts of fluids are lost as the result of vomiting, diarrhea, having a high fever, or more commonly from excessive sweating? The loss of extra cellular fluid occurs in these conditions. Intercellular fluid then shifts out of cells to compensate, causing an abnormal distribution of electrolytes across cell membranes. The result can be cellular malfunction. Retaining and efficiently utilizing body fluid maintains the integrity of extra cellular fluids; this also protects the intercellular fluid balance. The results can ensure normal electrolyte dispersion across cell membranes (electrolyte balance). This allows the body to maintain its fluid balance, resulting in normal cellular function.

The foods we eat, in the raw state, consist largely of hydrophilic colloids. Cooking on the other hand, precipitates the foods colloidal integrity. This change in the colloidal state alters the hydration capacity of the food. What does this mean? Basically, it means that the more cooked food included in the diet, the less the body is able to depend on hydrophilic colloids to maintain cellular balance. This condition can also interfere with the bodies ability to absorb digestive juices. Uncooked foods contain sufficient hydrophilic colloids to keep gastric mucosa in the proper condition. But even with raw foods, they must first be partially broken down by the digestive juices. This is where the importance of chewing your food comes into play. All digestion begins in the mouth (digestive enzymes) and continues through the upper intestinal tract, to allow the gelatinous reaction to take place.

Because of this upper GI tract digestive process, those who suffer from slow digestion, gas formation, relaxed cardia or heartburn in which the burning is due to organic acids, rather than an excess of the normal hydrochloric acid, are usually restricted from eating raw foods. This condition can also frequently accompany chronic inflammation affecting such organs as the heart, lungs, gall bladder and appendix. When a hydrophilic colloid is incorporated with these foods, this condition may be alleviated.

The patient with gastric agony or nervous indigestion who complains of heartburn and/or vomiting four to five hours after eating is often helped because of the Chia Seeds ability to slow down digestion. There is a lessening of emptying time in the stomach and an improvement in gastric tone. This can also lessen the need for a strict dietary regimen for some people

There are several other hydrophilic foods available that offer these natural benefits. They are; cactus juice, beet juice, agar, edible seaweeds, and many proprietary preparations, which include silica gels, mucilaginous substance of vegetable origin, and are among colloids that have proven to be effective. Each one of the above mentioned substances have one or more drawbacks. Most of these items are either expensive, or they may produce toxic side effects. Many of them also have a bad taste. Some of them are not readily available during certain times of the year. Some have insufficient hydration capability, and some are almost totally indigestible. Adding fresh, organic Chia Seeds to the diet avoids all of these concerns.

Chia Seeds offer greater dietary flexibility.

Chia Seeds (Salvia Hispanica L) may be used in conjunction with almost any diet the doctor or nutritionist feels is necessary for the client. The Chia Seeds hydrophilic colloidal properties aid the digestion of any foods contributing to a patient suffering from a sour stomach. Even if a person has sensitivity to certain foods, they may be tolerated with less, and in some cases, no discomfort when a hydrophilic colloid is made a part of the diet.

The positive effects on the digestion of nutrients in the upper portion of the gastrointestinal tract often lead people to puree their foods. They are seeking the benefits of hydrophilic colloids. Adding Chia Seeds to the diet may enable them to eliminate the necessity for pureeing. Even raw vegetables, green salads and fruits, which are restricted, may often be given to these patients with little or no discomfort.

Exactly why this is true may be puzzling; however, when we consider the possible effect of irritation on the nervous system in the gastrointestinal canal in this situation, it is reasonable to consider the fact that a less violent, slower, and a more balanced digestion may be able to quell the activity of the otherwise hyperactive gut. It is not unusual for a client to find these same foods, which formerly produced irritation, may frequently be continued without harm. Introducing hydrophilic colloids seem to offer a logical explanation when the client is able to find relief of from this nervous irritation.

Chia Seeds offer improved regularity.

The change a person experiences in the lower gastrointestinal tract when adding Chia Seeds (Salvia Hispanica L) to their diet is due to the increase of hydrophilic colloids in the digestive tract. This also explains the improvement in digestion that is taking place along the entire GI tract due these physiochemical improvements. The result is better assimilation of food and enhanced nutritional absorption while significantly extending necessary hydration. Improvements in regularity are a natural consequence of these changes.

Mix a heaping teaspoonful of Chia Seeds in an 8-ounce glass of water and leave it for approximately 30 minutes. When you return, you will have a glass full of gelatin (Chia Seed Gel). This gel-forming reaction is due to the soluble fiber content in the Chia Seeds. Researchers believe this same gel-forming phenomenon takes place in the stomach when foods containing these gummy fibers, known as mucilage's, are eaten. The gel that is formed in the stomach creates a physical barrier between carbohydrates and the digestive enzymes that break them down, thus slowing the conversion of carbohydrates into sugar. In addition to the obvious benefits for diabetics, this slowing down in the conversion of carbohydrates to sugar offers the ability of the body to improve its endurance. Carbohydrates can be a good source of fuel for energy .in our bodies. Prolonging their conversion into sugar stabilizes metabolic changes, diminishing the surge of highs and lows and creating a longer and more constant duration of energy

Chia Seeds are a dieters Dream Food.

When you mix a teaspoonful of Chia Seeds (Salvia Hispanica L) in an 8-ounce glass of water and leave it for approximately 30 minutes, you will have a glass full of gelatin (Chia Seed Gel) when you return. This gel-forming reaction is due to the soluble fiber in the Chia Seeds. Researchers believe this same gel-forming phenomenon takes place in the stomach when food containing these gummy fibers, known as mucilage's, is eaten.

Fresh, organic Chia Seeds are an effective food extender and calorie displacer: The optimum ratio of water to seed, for most recipes, is 9-part water to 1 part seed. One pound of Chia Seeds will make 10 pounds of Chia gel. I believe that because Chia Seed Gel displaces rather than dilutes the food it is added to, it can create more surface area and actually enhance the flavor of some foods. Chia Gel can also work as a fat replacement for many recipes. It can be used as a fat replacer in baked goods, breads, cookies, chocolate chip cookies, muffins, rolls, cakes, corn bread, home made corn and flour tortillas. Add Chia Seed Gel to anything you wish to reduce calories and saturated fat without compromising sensory appeal. I also encourage you to replace the refined sugar in our recipe with such products as Stevia and/or Xylitol.

Chia Seeds have a high Essential Fatty Acid (EFA) content.

Another unique quality of organic Chia Seed (Salvia Hispanica L) is its high lipid (fat) content. Chia Seeds provide a rich vegetable source of essential omega-3 fatty acids. They have approximately three to ten times the oil concentrations of most grains and one and a half to two times the protein concentrations of many other grains. These lipids (fats), unsaturated fatty acids, are essential oils your body needs to help emulsify and absorb the fat soluble vitamins, A, D, E, & K. When there are plentiful amounts of alpha-linolenic acid sufficiently supplied to the body through the diet, docosahexaenoic acid (DHA) and arachidonic acids (AA) can be synthesized from linolenic acid.

Unsaturated fatty acids are important for respiration of vital organs and to make it easier for oxygen to be transported by the blood stream to all cells, tissues, and organs. They also help maintain resilience and lubrication of the cells and combine with protein and cholesterol to form the living membranes that comprise the cell wall..

Unsaturated fatty acids are essential for normal glandular activity; this is especially true of the adrenal glands and the thyroid gland. They also nourish the skin and are essential for healthy mucus membranes and nerves. The unsaturated fatty acids function in the body by cooperating with vitamin D to make calcium available to the tissues, assisting in the assimilation of phosphorus, and stimulating the conversion of carotene into vitamin A. Fatty acids are related to normal functioning of the reproductive system. Chia seeds contain beneficial long-chain triglycerides (LCT) in the right proportion to reduce cholesterol on arterial walls.

The Chia seeds are also a rich source of calcium as they contain the important mineral boron, which acts as catalyst for the absorption and utilization of the calcium by the body.

Chia Seeds Help Build Muscle

Chia Seeds (Salvia Hispanicl L) are a natural source of the nutrients needed to build and restore muscle and tissue. Because of their physiochemical properties, they are able to support effective digestion, which is primary to cellular regeneration.

As a source of protein, the Seeds, after ingestion, are digested and absorbed easily. This results in a rapid transport of nutrients to the tissue for utilization by the cells. This efficient assimilation makes the Chia Seeds very effective when rapid development of tissue is needed; primarily during growth periods of children and adolescents. This feature can also be important for the growth and regeneration of tissue of a woman during pregnancy and lactation. I believe these qualities of the Chia Seeds can be of interest to all athletes, from runners to weight lifters, and all the other people in between.

Making Chia Gel

To make Chia Gel, slowly add one third cup (2 ounces) of Chia seeds (Salvia Hispanica L) to two cups of clean (distilled) water, stir well to prevent clumping several times during the first few minutes (3 to 5 minutes), then place them in the refrigerator in a sealed jar (quart glass canning jar works great). Soaking the seeds at least 8 to 12 hours before use will offer a more nutritious product. Note; when you have a concern with the Chia Sees sticking to the side of the container or measuring cup, rinsing the container with a small amount of water will avoid this problem. Yield; about 17 ounces of Chia Gel.(Gel will keep up to 2 weeks).

You can add the Gel to jams, jellies, hot or cold cereals, yogurts, mustard, catsup, tarter sauce, BBQ sauce, etc. Add the Chia Gel to any of the non-bake mentioned foods, mix well and taste to suite your needs. Use as a fat replacement, for energy and endurance, or for added great taste, by substituting the oil in your breads with Chia Gel. Top your favorite bread dough before baking with Chia Gel (for toping on baked goods, breads, cookies, piecrust, etc., decrease the water ratio to 6 parts water to 1 part Chia Seeds or one-third cup Chia Seeds to 12 ounces of water) for added shelf life

Healing With Chia Seeds

There are additional benefits from the Chia Seeds (Salvia Hispanica L) aside from the nutritive qualities when used as an ingredient. The Indians and missionaries of the early days used the Chia Seeds as a poultice for gunshot wounds and other serious injuries. They would pack the wounds with Chia Seeds to avoid infections and promote healing. If you place a seed or two in your eye, it will clean your eye and will also help to clear up any infection. Chia Seed Gel can also chase away heartburn in a matter of seconds. Just swallow two or three tablespoons of the Gel, that’s all I do when I slip up and go overboard with the hot stuff (hot peppers).

* When using filtered water, be sure you know the exact size of the Finale Filter in your appliance. Many water filters on the market today have a 20 micron Finale Filter that does not provide much protection against contaminants. I encourage you to only use filtered water with the Chia Seeds if your water filter has a 1 micron Finale Filter. Distilled water is a very practical alternative.

Seed Foods and Cancer Prevention

Protease inhibitors are found in varying amounts in all seed foods. According to the research that has been done by Dr. Troll, Ph.D., professor of emvironmental medicine at New York University. His research has demonstrated there are effective ways for people to treat themselves in a non-toxic way to prevent cancer using seed foods. The key to this is the high content of protease inhibitors present in these foods. Protease inhibitors have the ability to attack and destroy free radicals that show up in the cell. They are a bit different than other anti-oxidants, yet they function in about the same fashion..

It’s almost impossible to avoid the toxins that can cause cancer today. They are in our food, our water, and in the air we breathe. Dr. Troll says; “Even if the oncogenes are triggered, the protease inhibitors do some of there best work in keeping malignant cells from multiplying and spreading.”

Cancer prevention is another good reason to include Chia Seeds (Salvia Hispanica L) in your daily diet. I believe this is one of the most powerful and amazing foods to be introduced to us in a long time. I encourage you to read James Scheer’s book on Chia Seeds.

Ordering Fresh Quality Chia Seeds

We find that because Chia Seeds are fairly easy to store and keep over an extended period of time, there are a lot of these seeds on the market that are not fresh. The reason for concern is the popularity of the Chia Pets. The market was developed for the Chia Pets to allow farmers some way to turn the Chia Seeds left over from previous harvest in to cash. For the most part, these seeds were rancid and not fit for human consumption; however, growing them in the clay pots posed no health risk and gave the farmers another way to produce income.

With the popularity of Chia Seeds growing everyday, it’s important to know how to distinguish fresh seeds from rancid seeds. The testing procedure is simple: Place a small amount of Chia Seeds in about two ounces of water and stir. Allow the seeds to set for 30 TO 40 minutes. If you can smell any foul or rancid odor, or if the water fails to remain clear and without any taste other than the water itself, the seeds you are testing may be rancid and not fit for human consumption.

Our Chia Seeds are guaranteed fresh. If you ever find any of our Chia Seeds not passing this test, simply give me a call. I will ship a replacement order, shipping prepaid, to you within 24 hours or less. I feel comfortable making this guarantee because I test each shipment myself and I use the Chia Seeds everyday.

Are Our Chia Seeds Grown Organically? YES Click here for a full , 10-page repoort in PDF format. If you would like a printed copy, please contact us vua e-mail. There is a shipping and handling charge for this service.

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